New to Hungry Onion with plans to launch a floating restaurant

[RiverDee (Dee)]

@eleeper

And I agree that no truly observant Jew would eat at an uncertified restaurant. Then again, they know what a Shabbat meal is like, so they’re probably not the target group. The problem is that is one is going to promote something as a Jewish Shabbat meal, one is, I believe, obligated to follow all the rules–buying only kosher meat, kashering the meat as required, not having any dairy if you’re serving meat, etc.–even if one doesn’t apply for certification.

Exactly!!

[RiverDee (Dee)]

@eleeper

I still don’t know if the meal is going to be all Ashkenazic, all Sephardic, a mix of the two, or something else entirely.

The Shabbat Meal will be Ashkenazic

[maccrogenoff]

The food that the original poster is describing isn’t Israeli food. It’s Eastern European food.

[linguafood (Natascha)]

You’re replying to the OP…

[RiverDee (Dee)]

@maccrogenoff

Eastern European food

Correct. Ashkenazic Eastern European food

[maccrogenoff]

I didn’t have the option to respond to the poster who suggested that the original poster describe their cuisine as Israeli.

[BKeats]

Sure you do. Scroll to the post. You can then tap reply or highlight the portion you want to emphasize and click on quote.

[maccrogenoff]

The reply icon was greyed out as it always is when someone has already replied.

[Sunshine842]

Not Jewish, but have had loads of Jewish friends sjnce I was a teenager from a wide range of backgrounds. Had loads more Jewish friends when I lived in Europe (and to whom I served food and drink with their guidance) im going to be straightforward…this even makes my non-Jewish self cringe.

If you’re going to make the claim to be cacher, then get your certification and be kosher. Jews who keep kosher won’t eat there if you don’t. (From a headcount perspective it may be small but do you really want to be the non-kosher kosher restaurant?) And youre already pretty heavily limiting your prospective client base by limiting it to a Shabat dinner(that isnt served just on Shabat…)

So it comes off as just Jewish-ish to me, and Im pretty unconvinced that that’s a sustainable business plan.

Then add a boat…extremely tight quarters to prepare, hold, and serve a meal in a location that is intrinsically tied to good weather (for which London not particularly well-known).

Now add a chef who has never owned or cooked in a live restaurant setting and has no experience running a restaurant or a boat.

Im not trying to pick on you or be cruel, but looking at this as a case study…

I hope I’m wrong but I don’t see this ending well under any scenario other than incredibly good luck.

[RiverDee (Dee)]

Thank you for taking the time to reply.
Have you read all the responses? As this will answer all your questions.

[LindaWhit]

@maccrogenoff

I didn’t have the option to respond to the poster who suggested that the original poster describe their cuisine as Israeli.

You can always @ the OP… as in @RiverDee .

[Sunshine842]

I’ve read them all. I don’t comment until I’ve read the entire discussion.

[maccrogenoff]

So many rules to be permitted to participate.

[Sasha]

@BKeats

@Saregama

a restaurant being labeled Israeli, rather than Jewish?

I don’t mean to get into an argument but I will note that the former describes a place and the latter a religion. So an Israeli restaurant will have things on the menu that an observant Jew could not eat. It’s common to find seafood items on Israeli restaurant menus that are not kosher. So an Israeli restaurant in my experience would be quite different than what the OP has described.

That was exactly the point I was making. I am as cool with Israeli food as with Italian food, Mexican food, Chinese food. It starts to feel exploitive and weird when it’s “Jewish” food.

[ipsedixit]

I have no advice for you, except to say good luck.

Opening a new restaurant is pretty much this in real life. Especially a floating one.

Best of luck.

[linguafood (Natascha)]

It’s not a rule, just an FYI.

[Hunterwali]

I’ve clearly offended you with my questions so I will stop. I was asking because I’m genuinely curious and because I think focussing the pitch would likely help market the project. (The responses you get speak to the need to clarify, sometimes with detail, not because your idea is “bad” (no one is saying that) but because we are still trying to understand the premise and the offering.

I have never been against the offering Jewish food, Ashkenazi, Mizrahi, or Sephardi-- it’s always a joy to me to eat and to discover more. That’s why I want to read a menu. Not to critique but to know what you envision offering to people.

As for “Shabbat Dinner”-- yes, here I am skeptical because it puts not the food but a cultural practice into performance to be consumed by others. Or so it looks to me, especially given what I’ve seen in some spaces. (And which translates to other cultures where a themed restaurant is for others, not for the practitioners/members.)

But if questioning is something you don’t like, or prefer to get from others, I get it. However, I believe I have said much the same as others, but somehow seem to receive a negative response from you-- could be my “tone”, or the belief I can’t hold appreciation and encouragement in the same hand as critique (in which case I have to ask, are you really Jewish? ) Still, carry on. I’ll sit back. Sorry to have offended you.

[Hunterwali]

I don’t feel that way at all about “Jewish” food. I feel uncomfortable when cultural practice (“Shabbat Dinner”) is sold as experience, but “Jewish” food is a thing well beyond Israeli… Jews are a global diaspora and as such we have a vibrant and diverse culture of food that has been adapted for dietary law and regional differences. It’s kind of glorious. And in that, I think a restaurant focussing on that could be a brilliant lesson about the diversity of Jews and the kinds of food-ways that exist, globally and historically.

That said, it does depend on marketing and context and USP. Also, given the pretty casual and free floating antisemitism of the UK, I don’t know… (I’m not going to argue this point with anyone.)

[RiverDee (Dee)]

@Hunterwali

if questioning is something you don’t like

Thank you very much for your response.
Not all all, the more questions the better, as you said, the responses speak the need to clarify, so I do very much appreciate every single reply.
Your right, some of your responses have been the same as others but they didn’t seem necessarily interested in knowing more, they gave their take and left it as that.
I am thankful to you for your interest and for asking though it did come across to me that you were against the idea so I was confused as to why you kept asking for the menu.
Apologies for misreading that. And yes, I am Jewish.
So below is a rough idea of the Shabbat Dinner menu:

HORS D’OEUVRES

Challah: Served with three dips, Creamy Mayonaise, Hummus Dip, and Garlic Tomato Dip.

APPETIZER

Slice of Scottish Salmon with Gefilta Fish and a Kotchonya Sauce served with a slice of carrot on top and garnished with Horseradish Beet (Chrein) Dip

PALETTE CLEANSER

Mango and Vodka Palette Cleanser - Refreshingly sweet and tart mango purée mixed with vodka to cleanse the palate.

SOUP

Chicken Soup with Matzah Balls and Noodles - A comforting soup with traditional kniedlech matzah balls, thinly sliced radishes, and lokshen noodles.

SALAD

Romiane Lettuce Salad with Chicken “Croutons” with vibrant mini coloured peppers and rich, creamy avocado slices topped with the combination of scallions and tangy vinaigrette dressing.

MAIN COURSE

Tender Pickled Beef with sweet & sour sauce accompanied by a classic Potato Kugel, Sweet Carrot Tzimmes, Savoury Simmered Farfel and Sautéed Chicken Liver.

DESSERT

In-house Vanilla Ice Cream with Strawberry and Pear Compote.

MIGNARDISE

A Selection of Freshly Roasted Nuts, Chocolate Barks and Cake. Complimentary Hot Tea included

[LindaWhit]

@RiverDee, you might want to consider something non-alcoholic for the palate cleanser, in case a guest doesn’t drink alcohol.